German Frying Batter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic batter of flour, butter, eggs and beer intended to coat fish, vegetables and other dishes prior to frying. The full recipe is presented here and I hope you enjoy this classic British version of: German Frying Batter.
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This is a classic recipe for a Victorian version of German Frying Batter that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 289.—GERMAN FRYING BATTER.
Prepare the batter as in the foregoing number, using for the purpose beer instead of water.
Combine the flour, butter and salt in a bowl. Using a wooden spoon, mix in the egg yolks then gradually beat in the warm beer, working the batter until completely smooth and creamy.
Set aside for 1 hour to rest. After this time, beat the egg whites until firm then fold into the batter. Use this batter to coat fish, meat or vegetables prior to deep frying.
